This year’s pastiera (ricotta and wheat Easter pie). For a change, I made a lard and butter pasta frolla (italian sweet pastry): super crumbly and a nightmare to work with, but it tastes delicious (humbly, he said). Very happy to have found the original fialetta, the extra-tiny glass bottles full of excellent and powerful orange blossom water, from Naples, which gives this splendid cake its haunting perfume. The recipe is the traditional one, from Carola Francesconi. Happy Easter everyone.
Italian home cooking 
Love this, Stefano – and thanks for the hint about fialetta – I will be looking for that now! Tanti auguri per una buona Pasqua!
LikeLike
ciao david, buona pasqua anche a te + fialetta: it is the first time I have found it here in London, before I used good quality orange blossom water. Sometimes in Naples they put so much orange water that the whole cake becomes inedible for me, so I was always suspicious these little fialette.the one I used is rather subtle but noticeable.
LikeLike
Pretty! Hope you have a lovely holiday.
LikeLike
you too guys
LikeLike
Complimenti, it looks wonderful ! Buona Pasqua !
LikeLike
grazie! buona pasqua anche a te (e buona pasquetta), I can imagine the glorious weather u might (and should) be enjoying right now.
LikeLike